- 1-2 T. Coconut Oil
- 1/2 c uncooked carrots, chopped (or sliced)
- 1/2 c celery, chopped
- 1/4 c chopped onion
- 2 cloves medium garlic, minced
- 3 c organic low sodium chicken, beef or vegetable broth
- 1/2 head (shredded) uncooked savoy cabbage, chopped
- 1/2 c mushrooms, chopped
- 1/2 c green beans, chopped
- 2 T canned tomato paste
- 1/2 t dried basil
- 1/4 t dried oregano
- 1/4 t kosher salt (or to taste)
- 1/2 cup uncooked zucchini, diced
- * red pepper flakes if you like to add “heat”
Heat coconut oil in large soup pot. Saute carrot, celery, onion and garlic over low heat until soft, about 5 minutes. Add zucchini and then add broth, cabbage, mushrooms, tomato paste, basil, oregano, and salt; bring to boil. Reduce heat; simmer, covered, about 15 minutes. Cook 3-4 minutes more. Serve hot.
Add Swiss Chard or other greens for extra flavor and texture. Other vegetables like chopped sweet peppers or canned diced tomatoes are delicious addtions also.
I sometimes purchase already chopped veggies to save time. You may want to saute garlic first and then add the other veggies to the pot.
The broth can be a warm drink anytime of the day and any remaining vegetables after the broth is gone make a delicious filling for eggs or as a side dish.
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